Food Safety ????

Decorating By sweetviolent Updated 21 Apr 2007 , 3:59am by bethola

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sweetviolent Posted 20 Apr 2007 , 1:51pm
post #1 of 8

well all you out there with more background in food safety.

i am doing a 12x18 sheet for a shower tommarow. to be torted and filled with buttercream which has strawberry preserves mixed in. how long can it sit ?? how will the preserves alter the BC and should it be refrigerated ???

thx

7 replies
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mkolmar Posted 20 Apr 2007 , 5:18pm
post #2 of 8

What type of buttercream are you using? Certain ones need to be refrigerated while others can sit out. If you are ? it, I would be on the safe side and put it in the fridge. I always refrigerate any of my cakes with a perserve filling. Once the jar is opened it has to go in the fridge so I follow the same rule with my cakes.

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bethola Posted 20 Apr 2007 , 5:32pm
post #3 of 8

My experience with the preserves and buttercream is that you'll probably need to mix them with STIFF buttercream because it will "thin" it a tad and cause the top layer to slide. Also, it needs to be refrigerated since the preserves must be refrigerated.

Beth in KY

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sweetviolent Posted 21 Apr 2007 , 2:16am
post #4 of 8

in the fridge it'll go-your both right makes sense!!!

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KoryAK Posted 21 Apr 2007 , 2:40am
post #5 of 8

See? Now I'm going to have to be difficult icon_smile.gif

Preserves are fine at room temp for a loooong time (like weeks).

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beccakelly Posted 21 Apr 2007 , 3:09am
post #6 of 8

i have to agree with kory AK. you put preserves in the fridge because usually you use the same jar for weeks if not months. it holds off the development of mold over a long period of time. but it will be fine for a at least 1-2 days at room temp. its like buttercream... if you keep it for 2 weeks, stick it in the fridge, but you can let it sit out at room temp for a couple days and in your cake.

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puncess Posted 21 Apr 2007 , 3:21am
post #7 of 8

I think the issue is more with the content of the buttercream rather than the preserves! Plus there are always other factors that play into food safety. I always like to play it safe. I would refrigerate it! All it takes is one bad experience to spoil everything. (No pun intended!).

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bethola Posted 21 Apr 2007 , 3:59am
post #8 of 8

I agree with puncess. Better safe than sorry. It MAY be fine, but, I wouldn't want to risk it. ANYTHING and I mean ANYTHING that has butter in it is stored in my fridge. Paranoid you say? YEP! Sure am! But, it is BECAUSE I am paranoid that our church kitchen has received a 100% on every inspection for 4 years. PLUS, the Health Department always uses US for their luncheon meetings. They even recommended us to THE STATE Infection Control Dept for a fall meeting.

Just my opinion and like my nose....everyone has one and it is only really important to them!

Beth in KY

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